Oven BBQ Brisket
4 lb. Beef
brisket
1 onion, thinly
sliced & separated into rings
1 cup barbecue
sauce
2 lb. Red
potatoes, cut into 1 1/2” chunks
1 lb. Carrots,
cut into 1/2” slices
Preheat oven to
325. Place meat, fat-side up in a roasting pan; top with onions and
barbecue sauce. Cover and bake 2 hours. Scatter potatoes and carrots
around the meat. Bake, covered, one hour or until meat is done. Use
slotted spoon to transfer potatoes and carrots to serving dish; cover
to keep warm. Transfer meat to carving board, reserving sauce and
onions in pan. Cover meat to keep warm. Skin fat from sauce and
discard. Pour sauce and onions into saucepan; bring to boil on high
heat and then simmer on medium-low heat 5 minutes or until slightly
thickened, stirring occasionally. Carve meat across the grain into
thin slices and serve with vegetables and sauce.
